张丽;王智民;王维皓;高慧敏;
ZHANG Li, WANG Zhi-min , WANG Wei-hao , GAO Hui-min(1. Institute of Chinese Materia Medica, China Academy of Traditional Chinese Medicines, Beijing 100700, China; 2. Henan College of Traditional Chiese Medicine, Zhengzhou 450008 , China)

• 1:中国中医科学院中药研究所
• 2:中国中医科学院中药研究所
• 3:中国中医科学院中药研究所
• 4:中国中医科学院中药研究所 北京100700

摘要(Abstract)：

目的:对3种不同制法所得炮制辅料用姜汁进行RP-HPLC指纹图谱的比较研究。方法:Alltech C18色谱柱(4.6 mm×250 mm,5μm),乙腈-水梯度洗脱,检测波长280 nm,柱温25℃,流速0.8 mL·min-1。结果:相同品种不同批次姜汁间的化学成分差别小,榨汁与煮汁间的成分差异显著。3种制法所得姜汁及生姜、干姜中共有成分为色氨酸和6-姜辣素,其中煎煮的姜汁(生姜煎汁、干姜煎汁)中又有6-姜酚出现。结论:利用RP-HPLC指纹图谱分析法可较全面的反映不同制法的姜汁间的差异;生姜榨汁较全面的保留了生姜的指纹特征且各成分含量较高。
Objective: To establish a method for comparing the differences between fresh and dried ginger juice. Method: The RP-HPLC fingerprint method was performed on an Alltech C18 column (4. 6 mm×250 mm, 5μm) with mobile phase in gradient elu-tion composed of A-acetonitrie and B-water at a flow rate: 0. 8 mL·min -1. The detecting wavelength was 280 nm, and the column temperature 25 ℃. Result; There was no significant difference among the same breed ginger juice of different batches. But there was significant difference between crushed ginger juice and the boiled juice. Trytophan, 6-gingerol were common constituents of the three kinds of ginger juice, the fresh ginger and the dry ginger. Besides, 6-shogaol emerged in the boiled juice. Conclusion: The RP-HPLC fingerprints spectrum can be used to distinguish different ginger juices. And the crushed juice of fresh ginger have the same chemical consititents with the fresh ginger.

关键词(KeyWords)： 姜汁;6-姜辣素;色氨酸;6-姜酚;HPLC指纹图谱
ginger juice; 6-gingerol; trytophan; 6-shogaol; HPLC fingerprint

Abstract:

Keywords:

基金项目(Foundation): 国家科技部科研院所社会公益研究专项(2005DIB1J169)

作者(Author): 张丽;王智民;王维皓;高慧敏;
ZHANG Li, WANG Zhi-min , WANG Wei-hao , GAO Hui-min(1. Institute of Chinese Materia Medica, China Academy of Traditional Chinese Medicines, Beijing 100700, China; 2. Henan College of Traditional Chiese Medicine, Zhengzhou 450008 , China)

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参考文献(References)：

• [1]中国药典[S]．一部．2005：66．
• [2]曹连民，杨红洁，陈金铎．不宜用干姜替代生姜制备姜汁[J]．中药材，1994，17(12)：7．